Sunday, February 24, 2013

Chicken Pot Pie

Turning this classic dish into a gluten-free dish was simple. I had a choice to make it two different ways. Since I was feeling a little on the lazy side, I decided to use a gluten-free all purpose baking mix (generic Bisquick,) to make the "pie" part of the dish. I found it at Wal-Mart. What I have discovered on this gluten-free journey is that the products are easy to find. I usually buy these products at Kroger's or Walmart. They both have a variety of products at a reasonable prices. My hope is which ever way you choose to make the pot pie, that you will enjoy it! Happy Eating!

Chicken Pot Pie



2 large chicken breasts, boneless, skinless and cubed
1 bag of frozen mixed vegetables
1/2 cup diced onion
1 stalk of celery
1/2 potato, cubed
2 Tbsp Olive Oil
Salt and Pepper to taste
2 tsp herb d'Provence
1/2 cup chicken broth



Topping:
3/4 cup Gluten free all purpose baking mix
1/2 cup milk
1 egg
1 tsp herb d'Provence
1 tsp salt
2 Tbsp melted butter



-->In a cast iron skillet, on medium heat, warm olive oil and brown seasoned chicken cubes.


-->Add celery, onions, and potatoes to skillet. Saute until potatoes are soft. If chicken and onions get a little brown, you can add a Tbsp of chicken broth.


-->In a medium bowl, mix together the topping ingredients together and set aside. Preheat oven to 350*F.




-->Add the mixed vegetables to the skillet with the remainder of chicken broth. Let simmer until the vegetables are defrosted.


-->Smooth topping atop skillet and place in preheated oven. Bake for 35-40 minutes, until top is golden brown.



-->Let rest for 5 minutes before serving.


-->Plate and enjoy!